Other Works from the Book Department of THE CATERER
Reading edition
Martyn's Menu Dictionary Price $1
(130 pages, two columns to a page, cloth bound.)
The most complete dictionary of menu, culinary and food terms ever published. More than five thousand items. In two sections: French-English and English-French. The first section includes also about 600 wine names with brief descriptive notes and both parts list a number of German words with English and French translations.
How to Make Money in a Country Hotel Price $2
(200 pages, printed on the finest paper and handsomely bound). Third edition.
The reason for the great success of this work is probably to be found in the fact that the author does not content himself with merely advising "greater economy," or "better business methods"—instead he gets right down to a practical hold of the subject and shows how to economize and how to increase one's trade.
The Financial Side of Hotel Keeping Price $2
(300 pages, handsomely printed and bound.) Second Edition.
This book is entirely different from any other work on the hotel business. The main "story" takes up the matter of location, investment, equipment, etc., the "financing" of the business after starting, and many points touching on policy, organization, etc., and the management of the back part of the house. Following this is a series of papers on the restaurant business.
The Wine Steward's Manual Price $1
(108 pages, illustrated, cloth bound.)
A handy volume on the care and service of wines, with contributions from the highest authorities.
Foods and Culinary Utensils of the Ancients Price 50 cents
Compiled from standard historical works. Seventy-two pages, well illustrated.
Dainty Dishes Price (cloth bound) $1
By Adolphe Meyer, author of "The Post-Graduate Cookery Book," "Eggs and How to Use Them," etc.
A book of specially "dainty dishes" which offers many opportunities to vary the daily bill of fare or the banquet or ball supper menu—usually without adding anything to the cost and sometimes at smaller expense.
The Post-Graduate Cookery Book Price (cloth bound) $2
By Adolphe Meyer, for 11 years chef of the exclusive Union Club, New York.
(Nearly 300 pages. About 1,000 receipts.)
"The Post-Graduate Cookery Book" is a work containing matter supplementary to, or in advance of, the regular standard works on cookery and kindred matters.
It has a special intrinsic value to the purchaser, for it contains a large number of receipts for special dishes which have never appeared in print elsewhere. Some of these receipts are new, others are for special dishes which have helped to enhance the reputations of famous establishments both in Europe and this country.
Eggs and How to Use Them Price $1
By Adolphe Meyer, Author of "The Post-Graduate Cookery Book," etc. (Third Edition.)
(150 pages, cloth bound.)
About 600 receipts, classified as "poached, shirred, molded, omelettes, etc., etc.," and with titles in both French and English.
Fables of the Hotel Profession and Poems of Good Cheer Price 50 cts.
A dainty little volume of 88 pages, bound in gilt lettered cloth.
The "Fables" (by Charles Martyn) are little stories of the hotel business, which "hit off," in semi-humorous manner, many typical characters and conditions.
"Poems of Good Cheer" (by Frank W. Doolittle) is a title made generously broad to cover a number of verses on the hotel business, those engaged in it and the good things dispensed.
THE CATERER PUBLISHING CO., Established 1893. NEW YORK.
Publishers of The Caterer, the "monthly text book" of the hotel, club and high-class restaurant business. Subscription price, $2 a year; $1.25 for six months.
The Caterer keeps its readers informed on everything that is new in the hotel, club and high-class restaurant business—new ideas in service, reports of special occasions (such as banquets, etc.), new items of equipment, new points in system, etc. Every issue also contains a variety of other matter of general interest, "what's happening among our subscribers," etc.—all written in entertaining style.